How To Make Grilled Jalapeño Poppers

Learn how to make the best Grilled Jalapeño Poppers stuffed with cream cheese and crispy bacon. This easy grilled jalapeño poppers recipe is the perfect BBQ appetizer for parties or as a tasty snack! And NO SOGGY BACON any more!

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Another variation to try is our Smoked Jalapeño Poppers recipe.

We love grilled jalapeño poppers because they can be modified with so much flavor variation, like our Buffalo Chicken Jalapeños Popper recipe. We almost always make them as a game day recipe. The flavor has a touch of heat, with a creamy texture and the crackling bite from bacon.

But one thing we don’t do is wrap whole pieces of bacon around the popper. Whenever we’ve gone this route, the bacon is steamed from the creamy cheeses and results in soggy bacon. I don’t know about you, but if I’m going to eat bacon, it better be crispy! If you insist on wrapping bacon around your popper, consider using thinner prosciutto, like our Prosciutto Wrapped Jalapeño Poppers.

Ingredients For Grilled Jalapeño Poppers

• Jalapeños – When looking at the jalapeño peppers in the grocery store they can come in all sizes. The goal is to find medium sized jalapeños that are 2 to 3 inches long and firm. There should be no bruising or molding on the stem. If they are too big they become difficult to eat. If they are too small, they will burn and not hold the cheese. You don’t want grilled jalapeño poppers falling through grates thus making sure you pick the right size.
• Bacon – We like to pre-cook slices of bacon and then dice them up for the filling. You can bake it in the oven, on a skillet, or you can make grilled bacon for even more flavor.
• Cream Cheese – Be sure the cream cheese is room temperature so it’s easy to stir. We prefer full fat cream cheese, but you can sub low-fat cream cheese if you insist (although the flavor is not as rich).
• Cheddar Cheese – We like a shredded sharp cheddar cheese to add more flavor versus just using cream cheese.
• Salt – Use kosher salt for the best results. If you only have the smaller iodized table salt, make sure to half the recommended portions.
• Spices – We use garlic powder or granulated garlic, whichever you have on hand.

If you want an easy garnish that adds flavor and color, finely chop green onions or chives and sprinkle them over the finished poppers.

Step One: Start Grill

The first step for grilled jalapeño poppers is to start your grill so you can cook up the bacon. You can also cook your bacon in the oven or stovetop. Prepare your grill for two-zone grilling. Target the internal temperature of the grill at 400 degrees Fahrenheit. Using two-zone or direct/indirect will allow you to move the peppers to indirect to finish and not burn. Any hotter and they will burn easier.

Step Two: Grill Bacon

Place a cast iron dish over direct heat in the grill as it warms up. Slice the bacon pieces in half (just to fit within the cast iron pan) and place in the preheated pan. Grill the bacon in the pan for 4 – 5 minutes. Then Flip and continue cooking until crispy. If your heat is too high, move the preheated pan to indirect heat while cooking so you don’t burn the bacon. Remove and chop into small bacon bits for the filling.

Prepare Jalapeño Halves

Using a good chef knife, remove the stem side from the peppers, then cut the peppers in half lengthwise. Using a small spoon gently remove the ribs and seeds from the halves to minimize the heat level. Place the jalapeño in a baking sheet and then make the cream cheese filling.

Make Cream Cheese Filling

In a small bowl mix cream cheese, shredded cheddar cheese, 1/3 of the cooked bacon pieces, salt, and granulated garlic. Stir until it is combined. Be sure you have reserved some of the bacon for topping the peppers.

Stuff Jalapeño Peppers

Place one tablespoon of the cream cheese filling into the pepper cavity. It should be heaping over slightly. If it’s too full the grilled jalapeño poppers will fall over and cheese will melt into the grill.

Sprinkle the remaining bacon bits over the stuffed peppers and then it’s time to make the grilled jalapeño poppers.

How To Grill Jalapeño Poppers

Place the poppers over direct heat and close the lid. Grill for 10 minutes or until the base of the peppers start to brown. As the base of the peppers start to darken, move them to indirect for an additional 6 – 7 minutes or until the cheese has browned and is slightly bubbly. 

Remove from the grill and then serve warm with your favorite dipping sauce. Garnish with finely diced chives, scallions, or green onions.

Tip: If you have a cookie drying rack, you can place all the jalapeños poppers on the rack and set over direct heat all at once. However you will still want to have long tongs and move any around as they crisp up since all grills have hot spots.

Oven modification: If you want to use your oven, bake the poppers at 375 degrees Fahrenheit on your sheet tray lined with parchment paper for 18 – 22 minutes or until the cheese is melted.

Variation Ideas For Grilled Jalapeño Poppers

Our simple grilled jalapeño poppers still have a ton of flavor but you can easily modify.

Breading – If you want more of a crunch, then add a simple breading mixture. Use panko (or bread crumbs), with some melted butter, and then toss with our SPG seasoning. Use 1/2 cup of panko breadcrumbs to 1 tablespoon of melted butter and 1 tablespoon of seasoning. Once you stuff the peppers, sprinkle the panko mix over the top and then bake.

Filling – Add any other cheese to your filling, like mozzarella, that you like keeping with the same ratio of total cheese. If you want a thinner texture, add 1/4 cup of creme fraiche or sour cream. This thins out the mix more and won’t have the same texture but will also add a more creamy flavor. Consider adding a seasoning or dry rub like our chicken seasoning if you want more flavor. It’s the easiest way with no prep work.

Make Ahead Tips

If you want to make these grilled jalapeño poppers in advance, we recommend cutting and removing the seeds from the peppers, and making the popper cheese filling. You can fill the peppers with the cheese mixture, or wait and fill them right before you grill them. Store them in the fridge, covered with plastic wrap.

We do not recommend this beyond one day before eating so the peppers don’t oxidize and get soft from the cheese mixture.

Frequently Asked Questions